Original home-kitchen adaptation; practical kitchen testing is pending. Nutrition is an ingredient-based estimate. Image shows a serving suggestion.
Ingredients
- 9.9 oz (280 g) boneless skinless chicken thighs, bite-size pieces
- 5.3 oz (150 g) beaten eggs
- 3.9 oz (110 g) dry white rice
- 4.2 oz (120 g) onion, sliced
- 6.1 US fl oz (180 ml) low-salt chicken broth
- 0.7 US fl oz (20 ml) light soy sauce
- 2.0 tsp (8 g) sugar
- 0.7 oz (20 g) scallions, sliced
- 8.5 US fl oz (250 ml) water for rice
Method
- Cook rice with the water according to the package and keep warm.
- Put broth, soy sauce, sugar and onion in a skillet. Simmer for 5 minutes, then add chicken and simmer for 8–10 minutes until it reaches 165°F (74°C).
- Pour beaten egg evenly over the chicken, cover and cook on low for 3–5 minutes until the eggs are fully set and the mixture reaches 160°F (71°C).
- Divide rice into two bowls and slide half the chicken-and-egg mixture onto each. Finish with scallions.
Cook’s note: Broth replaces traditional dashi and mirin here. Eggs are fully cooked rather than left runny.
Allergens: Egg, soy and wheat in soy sauce; check broth.
Approximate nutrition per serving: 539 kcal · Protein 47 g · Carbohydrates 54 g · Fat 15 g. Estimates are not laboratory measurements. Check package labels for allergens.
Use a thermometer for meat, fish and egg dishes. Official safe cooking temperatures.